Chicken with Cherry Tomato Heavy Cream Sauce



  • 2 chicken breasts halved (you should end up with 4 thin pieces)
  • 3/4 cup panko crumbs
  • salt
  • pepper
  • 2 tablespoons butter (room temperature)
  • 3 cloves garlic (minced)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon sweet paprika (I used Hungarian paprika)
  • 2 tablespoons olive oil
  • 1/2 onion (chopped)
  • 12 ounces cherry tomatoes
  • 4 tablespoons heavy cream
  • fresh parsley (chopped to garnish)
  • chicken
  • chicken (panko)
  • cream sauce
  • cherry tomatoes
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    1. 1. Season chicken with salt and pepper. Dip each piece into panko, patting the crumbs down so they stick well.
    2. 2. In a bowl combine butter, garlic oregano and paprika. Mix until smooth. Add salt and pepper to taste.
    3. 3. Over medium-high heat add 1 tablespoon butter and 2 tablespoons olive oil. Add chicken, in a single layer and cook until lightly browned on each side (3-5 minutes per side). Remove chicken from skillet and loosely cover with aluminum foil.
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